Young chef-owner Joe Mercuri, former sous chef at Cube, has made a name for himself over the past few years. At the fashionable Brontë, he creates complex flavors and textures using market fresh ingredients in dishes such as sweetbread with shrimp, chorizo, pumpkin seeds and a shellfish emulsion, or guinea fowl with seared foie gras, red quinoa, dried cranberries, hazelnuts and cippolini onions. Desserts are just as complex and rewarding. Try the seven-course tasting menu for a solid overview of the chef's talents.

Tue-Sat 6pm-11pm

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